Traditionally enjoyed during Eid festivities, Zarda Pulao (or Meethe Chawal) is a sweet rice dish that everyone craves. Ghee, sugar, aromatic saffron, cardamom, and fragrant Basmati rice come together in this vibrant treat. Zarda Pulao, a festive dessert enriched with a mix of nuts and raisins, is a delicious way to end a meal.
Ingredients
UNITSIngredients
400 gBasmati rice
300 gSugar
100 gKhoya/mawa (crumbled)
4 tbspGhee
6 podsGreen cardamom (lightly crushed)
4Cloves
1 small stickCinnamon
1Bay leaf
10–12Saffron strands soaked in 2 tbsp warm milk
¼ tspYellow/orange food colour (Optional)
10–12Almonds slivered
10–12Cashews halved
2 tbspRaisins
2 tbspPistachios sliced
2 tbspDried coconut slivers (optional)
1 tspRose water
Follow
Directions
Description - Step 1
Step 1: Prepare the Rice
Make sure to wash the Basmati rice until the water runs clear properly. After 30 minutes of soaking in water, drain the rice. Bring 4 cups of water to a boil in a big saucepan. Cook the rice until it is 70% done after adding the soaked rice, and set aside.
Description - Step 2
Step 2: Fry nuts
In a saucepan with a heavy bottom, heat the ghee. Toss in the cardamom, cloves, cinnamon, and bay leaf. Blend in the cashews, coconut, raisins, and almonds until fragrant. Fry till golden, as this makes the flavour base stronger.
Description - Step 3
Step 3: Create the syrup
Add the four cups of water and bring the mixture to a boil. To make syrup, dissolve the sugar by stirring it into the water until it has completely dissolved. Add the saffron-infused milk and raisins to the boiling syrup.
Description - Step 4
Step 4: Cook the Zarda
Mix the par-cooked rice with the syrup gently. To avoid broken rice grains, do not whisk the mixture too vigorously. Coat the surface with half of the chopped nuts and dry coconut. Let the rice absorb all the liquid and simmer thoroughly over low heat, covered securely, for around ten minutes.
Description - Step 5
Step 5: Finish and serve
Switch off the stove. Add the rose water to the rice, if desired. Prior to serving, top with the rest of the nuts and dried fruits.
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